Fennel, and Arugula Salad with Gorganzola and Walnuts
By Sue Serves 6
The balance between the peppery arugula, sharp Gorgonzola, and nutty walnuts makes for a filling and healthy salad.
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- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar
- ½ cup olive oil
- 8 cups red leaf lettuce, shredded
- 2 cups fennel, thinly sliced
- ½ cup walnuts
- ½ cup gorgonzola cheese, crumbled
- 6 cups arugula
You may also need:
Bowl, Kitchen Knife, Mandolin, Plate, Skillet, Spoon, Vegetable Peeler
Heart healthy walnuts & EVOO, flavor quenching vinegar, & fresh greens? Talk about a nutritious delight :)
Toast the walnuts in a hot skillet until they are just beginning to brown. Remove from heat and let cool, then roughly chop.
With a mandolin or sharp knife thinly shave the fennel lengthwise
In a bowl toss together the lettuce, the fennel, the walnuts, the Gorgonzola, and the dressing.
On each of 8 plates arrange some of the arugula, and divide the lettuce mixture among the plates.
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